There’s something magical about the arrival of autumn. The crisp bite in the air, leaves crunching underfoot in a patchwork of amber and gold, and the comforting pull of warm, spiced aromas drifting from the kitchen. It’s a season that invites slowing down, layering up, and leaning into moments of comfort. And nothing says autumn quite like the rich, nostalgic blend of pumpkin and spice. It’s combination that wraps you in a hug from the inside out. That’s exactly the spirit behind these Vegan Pumpkin Spice Cinnamon Rolls.
These rolls are more than just a sweet treat. They’re a celebration of all things fall. Filled with dairy free butter and a homemade pumpkin spice blend of cinnamon, nutmeg, ginger, and cloves, they carry the earthy warmth and sweetness that makes this season so beloved. The dough is soft and pillowy, the filling decadently spiced and gooey, and the final swirl is topped with a silky vanilla glaze that melts into every fold. Even better? They’re completely plant based, so you can indulge in their cosy decadence knowing they’re kind to animals and the planet.
Whether you’re curled up with a good book and a blanket, hosting a laid-back brunch with friends, or simply treating yourself on a Sunday morning, these cinnamon rolls are your go to for baking joy. They’re the perfect project for a chilly afternoon when you want your kitchen to smell like heaven — or at least like your favourite coffee shop in October. Serve them fresh out of the oven with a mug of hot chai or black coffee, and let autumn wrap its arms around you.
You can buy a ready made pumpkin spice mix or use my simple recipe here.
If you liked these pumpkin Spice Cinnamon Rolls why not try out my other cinnamon roll recipes including –
Pumpkin Spice Cinnamon Rolls
Difficulty: Medium12
servings3
hours35
minutes3
hours35
minutesIngredients
- For the dough
2 Cups Soya Milk
1/2 Cup Melted Vegan Butter
2 1/2 tsp Instant Dried Yeast
5 1/2 Cups Plain Flour
1/4 Cup Caster Sugar
1 tsp Salt
- For the filling
3/4 Cup Vegan Butter
3/4 Cup Light Brown Sugar
2 tbsp Pumpkin Spice Mix (see notes)
- For the topping
2 tbsp Soya Milk
1 tsp Vanilla Extract
1 Cup Icing Sugar
Directions
- For the dough
- In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
- Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
- Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
- Filling
- Grease and line a rectangle baking tin (around 20x30cm).
- Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
- Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
- Sprinkle the brown sugar and pumpkin spice mix over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
- Roll the dough up from the longer edge.
- Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
- Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
- After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
- Allow to cool.
- Topping
- Mix the soya milk, vanilla and icing sugar and use a spoon to put a bit of the mixture on each cinnamon roll. It will spread out over the cinnamon rolls.
Notes
- You can buy ready made pumpkin spice mix or use my recipe here.